Kale and Brussel Sprout Salad
(made by Harriet Blymiller at the 2019 Installation Dinner)
1 package fresh Brussel sprouts
1 bunch fresh kale
Stems from a package of fresh broccoli (optional)
1 small package craisins
1/3 c. cran-cherry juice (or other; optional)
1 large can mandarin oranges
1 cup pecans, toasted
For dressing: (approximate amounts)
1/3 cup mild vinegar (I used rice vinegar)
2/3 cup olive oil
2 T sugar
2 T honey (I used tupelo honey)
If you have the cran-cherry (or other) juice, use 1/3 to ½ cup to plump the craisins in a flat bowl, stirring occasionally.
Toast the pecans. Doesn’t take long! Chop slightly, if necessary.
Wash and drain or dry the kale. In small batches, break leaves into medium pieces, just enough to get them into the food processor’s bowl. Pulse into small pieces.
Wash and trim Brussels sprouts. In food processor, pulse into small pieces.
Wash, trim, and peel broccoli stems. Chop into medium pieces. In food processor, pulse into small pieces.
Place all in a large bowl and mix.
Make salad dressing (flavored as you like) and mix with greens.
Add plumped craisins.
Add mandarin oranges (I halved the sections)
Add toasted pecans.
(made by Millie at the Quilt Fiesta show)
14 ounces shredded coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 extra large egg whites
1/4 teaspoon kosher salt
Preheat over to 325 degrees F. Combine the coconut, condensed milk and vanilla in a large bowl. Whip the egg whites and salt on high speed until medium firm peaks form. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
CROCKPOT PORK CARNITAS
(served at the June 2017 installation dinner)
3 lb pork loin boneless center cut roast
1 tsp garlic powder (I like garlic so I add extra)
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano leaves
1/2 tsp ground coriander
1/4 tsp cinnamon
1 1/2 Cups chicken broth (fat free, low sodium)
1. Mix together all the seasonings in a small bowl
2. Rub the seasoning mixture over the pork roast, using your hands, making sure entire roast is coated,
3. Place the pork roast in crockpot, pour the chicken broth around the sides of the roast being careful not to rinse off the spice mixture.
4. Cover and cook on low for 10 hours, turning roast after it has cooked 5 hours. ( I don't always do this)
5. Remove pork from crock pot and shred with 2 forks. Use broth to moisten meat if needed, otherwise discard remaining broth. I just put it back into juice and its ready to serve.
Thanks so much